|Dry cooking soybeans||1 Cup (16 tbs), washed and sorted|
|Water||2 Cup (32 tbs)|
|Well flavored broth/Vegetable cooking liquid||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bread crumbs||1 Cup (16 tbs)|
|Canned tomatoes||1 Cup (16 tbs), well chopped|
|Freshly ground black pepper||To Taste|
|Eggs||2 , beaten|
Soak beans for about 2 hours in the 2 cups water.
Place container in freezer and freeze until solid.
Bring vegetable cooking liquid to a boil and drop the frozen soybeans into it.
Cover and simmer 2 to 4 hours or until soybeans are tender.
Grind soybeans very fine in a food grinder.
Preheat oven to 350°.
Saute onion in oil until golden.
Stir in garlic, sage, bread crumbs, tomatoes, and cooked soybeans.
Taste and correct seasonings.
Finally, add beaten eggs.
Pour into a well-greased 8 1/2 x4 1/2 x 1 -inch loaf pan.
Bake 45 minutes or until done.
Serve as is or with a tomato sauce.